cashew

Peach season is coming to a close. It’s sad but true. We had a good run this summer and I even managed to get some late summer popsicles in. I feel as though I need to embrace the start of fall and school and sweaters and boots and pumpkin spice lattes. However, it is still hot as a sauna outside so instead, I have decided to meet fall halfway with a little bit of summer. These Roasted Peaches with a Cashew Cardamom Cream do just that! Juicy, drippy, perfectly ripe peaches with a flavourful fall-like cardamom cream. Easy, simple and delicious.

Happy Monday Friends! And what better way to celebrate a Monday than with ICE CREAM!

I Scream, You Scream, we all….. you get the picture. Ice cream is awesome. nuff’ said. Especially if it’s vegan and refined sugar free AND you don’t need an ice cream maker. I wanted to create a vegan/dairy free ice cream that was no churn and I also wanted to add that miso flavour (it pairs so well with nut butters-cashew, peanut, almond). Thus, this recipe was born. Are you ready for the best vegan ice cream?

Cheese! Ooey, gooey goodness. So tasty you will want to lick the bowl clean!

I have never been one for those mystery ingredient vegan cheese substitutes. They never really made any sense to me. If I need to avoid dairy for my health why would I put said mystery ingredients into my body? So, I have played around with making my own but I think I really hit a home run here. Are you ready for it?

Cashew Cream Cheese. Is anything better than creamy, satisfying cheese, especially if it is dairy free? Cashews are used abundantly in vegan cooking- anywhere from cheesecake, to pasta sauce, to sour cream and even ice cream. Usually cashews replace a dairy product because they can be blended until they are soft and smooth and easily take on different flavours.